Recipe

Venison Stew Recipe

Add Step-by-Step Photos	Brilynn / All my dishes 2 years, 9 months ago This stew is a more flavourful take on your average beef and mushrooms stew. Venison and morels add more depth, and what I like to call "earthiness" to the dish. Prep:15m Cook:180m Servings:6	Brilynn
	mushrooms hearty meat dinner

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Ingredients

1+ lbs venison, cubed

1 big carrot, peeled and chopped

1 big parsnip, peeled and chopped

2 stalks celery, chopped

2 potatoes, peeled and chopped

1 onion, chopped

1 can chopped tomatoes

3 cloves garlic, minced

A handful of dried morels, broken up a bit.

2 cups beef stock

1 ½ cups red wine

1 cup water

A leftover bone from a leg of lamb, (most of the meat eaten in a previous meal, any leftover meat removed and added to the pot)

Dash of habanero sauce

A couple dashes of black bean sauce

A couple dashes of Sriracha sauce

A sprinkle of cumin

A sprinkle of garlic powder

A sprinkle of cayenne

A little rosemary

Freshly ground pepper

Olive oil

Dumplings

1 cup flour

2 tsp baking powder

Pinch of salt

Whatever herbs you want, or none at all, I used basil.

Milk

Directions

Season the venison cubes with cumin, garlic powder, cayenne, rosemary and fresh ground pepper and then brown the venison in olive oil.

Add the onion and garlic and soften a bit.

Add all of the other ingredients and bring to a boil.

Reduce heat and simmer for a few hours.

Remove the lamb bone.

Just before serving, make dumplings.

Dumplings

Combine first 4 ingredients. Add milk just until a thick dough forms, you don’t want it to be runny at all. Drop spoonfuls into the stew and cover tightly with a lid for 10 mins. Don’t peak. After 10 mins, your dumplings will have risen beautifully. Ladle your stew into bowls and serve with dumplings on top.

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